Mexican Street Corn Grits

Combine creamy, hot grits with bursting kernels of sweet corn and some classic street corn toppings and you have the perfect easy and quick meal.

3-4 corn cobs or 1 1/2 to 2 C. canned corn
water called for on grits package (this will depend on which kind of grits you use)
1 C. grits (instant or old fashioned, but cooking times will vary)
1/2 -3/4 tsp. salt, more or less to taste
4 TBSP. sour cream
cotija cheese for sprinkling
chili powder to taste
black pepper to taste
pinch of cayenne pepper (optional)
1/4 C. chopped cilantro
1 lime, sliced

View the full recipe at Edible Experiments →